A slice of this Heavenly Moist Fruitcake delivers the comforting warmth of the holidays in every bite. Bursting with vibrant dried fruits and laced with subtle spices, this fruitcake is anything but dry and dense. Instead, it’s delightfully moist, balanced, and aromatic, perfect for serving with a hot cup of tea or a dollop of whipped cream.

Whether you’re gifting it or keeping it all to yourself, this fruitcake offers timeless charm. With soaked fruits, a rich brown sugar batter, and a touch of warm spices, it’s a festive classic that surprises skeptics and delights true believers.

Ingredients for this Heavenly Moist Fruitcake

1 cup mixed dried fruits (raisins, currants, cherries, apricots)
1/2 cup candied peel, chopped
1/2 cup dark rum or orange juice (for soaking)
1 cup unsalted butter, room temperature
1 cup brown sugar
4 large eggs
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped walnuts or pecans
Zest of 1 orange
1 tsp vanilla extract
Optional: a few tablespoons of extra rum for brushing after baking

Step 1: Prepare the Fruit Mixture

In a medium bowl, combine the dried fruits and candied peel. Pour over the rum or orange juice, stir, and let them soak for at least 4 hours or overnight. This softens the fruit and infuses it with rich flavor.

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream the butter and brown sugar together until fluffy and light in color. This process helps create a soft, moist crumb.

Step 3: Add Eggs One at a Time

Add eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides of the bowl to ensure everything incorporates smoothly.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet batter, mixing on low speed.

Step 5: Fold in Fruits and Nuts

Fold in the soaked fruit mixture (with any remaining liquid), chopped nuts, orange zest, and vanilla extract. Stir just until evenly distributed.

Step 6: Bake to Perfection

Preheat your oven to 325°F (163°C). Line a loaf or round cake pan with parchment paper and lightly grease. Pour in the batter and smooth the top.

Bake for 60-70 minutes, or until a skewer inserted in the center comes out clean. If the top begins to darken too quickly, tent it with foil.

Step 7: Cool and Store

Let the cake cool in the pan for 15 minutes before transferring to a wire rack. For extra richness, brush the cake with a little rum while it’s still warm. Wrap tightly in plastic and foil, and allow it to age for a few days for the best flavor.

Frequently Asked Questions

How do I make the fruitcake more moist?

Soaking the dried fruits beforehand and not overbaking the cake are key. Also, brushing the cake with a bit of rum or fruit juice after baking adds moisture.

Can I substitute the rum?

Yes! You can use orange juice, apple cider, or even brewed tea for a non-alcoholic version.

Is it necessary to let the cake age?

Not required, but aging improves depth of flavor. Letting it rest a few days before serving already makes a difference.

What nuts can I use besides walnuts or pecans?

Almonds, hazelnuts, or even pistachios work well. Use your favorite or a mix for variety.

Can I make this fruitcake gluten-free?

Absolutely! Use a 1-to-1 gluten-free flour blend. Make sure it contains xanthan gum for structure.

Do I need to soak the fruit overnight?

For best results, yes. However, even a 4-hour soak will improve texture and taste significantly.